Ingredients:

• For the casserole:
  • 2 tbsp butter
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 white or yellow onion, finely diced
  • 3 Yukon Gold potatoes, peeled and chopped into small pieces
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 garlic cloves, minced (or garlic paste)
  • 1/4 cup all-purpose flour
  • 1 can (14.5 oz) chicken broth
  • 1 (8 oz) bar cream cheese, softened and cubed
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 2 cups shredded or cubed cooked chicken
  • 1/2 cup frozen peas
  • 1 tube (8 biscuits) flaky buttermilk biscuits
• For the topping:
  • 2 tbsp melted butter
  • 2 tbsp grated parmesan cheese

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly spray a 9x13-inch baking dish with cooking spray.
2. Sauté the vegetables:
   • In a large pan, melt the butter over medium-high heat.
   • Add the chopped carrots, celery, onion, and potatoes. Season with salt and pepper.
   • Sauté for 8-10 minutes until the vegetables are softened.
   • Add the minced garlic and cook for 1 more minute.
3. Make the creamy filling:
   • Stir in the flour and cook for 1 minute.
   • Add the chicken broth and cream cheese. Stir until the cream cheese is melted and everything is well combined.
   • Cook for 5 minutes to thicken the sauce.
4. Add the chicken and peas:
   • Stir in the shredded or chunked chicken and frozen peas.
   • Mix until well combined, then transfer the mixture into the prepared baking dish.
5. Prepare the biscuit topping:
   • Cut each biscuit into 6 smaller pieces.
   • Place the biscuit pieces evenly over the top of the casserole mixture.
6. Add the finishing touches:
   • Brush the melted butter over the biscuits.
   • Sprinkle the grated parmesan cheese evenly on top.
7. Bake the casserole:
   • Place the dish in the oven and bake for 25-30 minutes, or until the biscuits are golden brown and fully cooked.

• Parmesan cheese: Use the shelf-stable, grated parmesan for best results, as it won’t burn during baking like shredded parmesan cheese can.
• Cream cheese: To ensure smooth mixing, microwave the cream cheese for about 40 seconds before adding it to the skillet. This will help it melt more easily.
• Chicken: A rotisserie chicken works perfectly in this recipe, making it quick and easy.
• Vegetables: Chop all vegetables into small pieces so they cook evenly. Be sure they’re softened to your liking before transferring them to the oven, as they won’t cook much more in the oven.
• Broth: Full-salt chicken broth works best for flavor. If you opt for reduced-sodium broth, you might need to adjust the salt content.